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Pumpkin Chiffon Pie with Sweet Walnut Crust

by in Oct 2011
Pumpkin Chiffon Pie with Sweet Walnut Crust
12 votes, 4.42 avg. rating (87% score)
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Total Time: 35

Yield: 8 servings

With its sweet walnut crust, this Pumpkin Chiffon Pie is the star of the dessert table and sure to get called back for a repeat performance.

Watch the Video: The Yankee Kitchen: Pumpkin Chiffon Pie

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pumpkin chiffon pie

For the Piecrust:


  • 1 cup walnuts
  • 1 cup graham-cracker crumbs
  • 1/4 cup firmly packed light-brown sugar
  • 5 tablespoons salted butter, melted


Preheat oven to 350°. Set a rack to the second-to-bottom position.

Grind walnuts coarsely in a food processor. Add graham crumbs and sugar; then pulse to blend while drizzling in melted butter. Press into a 9-inch pie plate.

Bake 10—15 minutes. Set aside to cool. Piecrust can be made up to 3 weeks in advance and frozen.

For the Filling:


  • 1 tablespoon whiskey or brandy
  • 1/4 cup milk
  • 1 package powdered gelatin
  • 2/3 cup firmly packed light-brown sugar
  • 4 large eggs
  • 1 cup pumpkin purée, fresh or canned (not pumpkin-pie filling), such as One-Pie brand
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon table salt
  • 11/2 cups heavy cream
  • Walnut halves


In a heavy-bottomed 2-quart pot, whisk whiskey or brandy, milk, and gelatin together over low heat, continuously until gelatin is completely dissolved, 2—3 minutes. Whisk in brown sugar, then eggs one at a time; continue whisking over low heat (don’t let it come to a boil) as you add pumpkin, spices, and salt. Cook 5—7 minutes, until custard is smooth and steaming.

Turn off heat and transfer custard to a large ceramic bowl to cool at room temperature. Don’t refrigerate, because you don’t want the custard to firm up.

In a separate bowl, whip cream to stiff peaks. When custard has cooled to room temperature (about 45 minutes), fold cream in gently. Fold filling into cooled pie shell; chill at least 2 hours.

Garnish with walnut halves.
Updated Tuesday, October 21st, 2003

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7 Responses to Pumpkin Chiffon Pie with Sweet Walnut Crust

  1. Dana Witterman November 24, 2003 at 3:21 pm #

    I made this pie and after our family tasted it and loved it I made a second pie the very next day!! This is definitely a recipe that will be a tradition for our family every fall.

  2. Anonymous November 26, 2003 at 7:33 am #

    I had lost my grandmother’s recipe for Pumpkin Chiffon Pie, a staple at our Thanksgiving table. I have been searching for 2 years to find a similar recipe…and this is it! My family loves this pie!

  3. Sarah Peck January 5, 2004 at 11:40 am #

    This is a fabulous pie! It’s very light and the pumpkin is not overwhelming. I highly recommend it.

  4. Maryellen Rousseau November 21, 2004 at 11:37 am #

    This is a great alternative to a traditional pumpkin pie! It is so much lighter! My family loved it and is asking me to make it again this year.

  5. Heidi Winnett November 22, 2006 at 9:11 pm #

    This is a new family favorite. I have to make three pies every Thanksgiving. One for my nephew and one for my sister-in-law and one just for me. Yum!

  6. Anonymous November 25, 2007 at 12:19 pm #

    My husband wanted to try this–I was a little unsure, but it was a hit. It was chosen over traditional pie — by pumpkin pie eaters!
    You can do it without a food grinder, too.

  7. Anonymous September 17, 2009 at 5:18 pm #

    This was a little tricky the first time I made it, as I had never made custard, but it was well worth the effort! Everyone that I have served this to absolutely loves it.

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